Protein Cottage Cheese Pumpkin Bread

$- 1 cup pumpkin puree - 1 cup cottage cheese - 3 eggs - 1/4 cup honey or maple syrup - 1/4 cup vegetable oil or melted coconut oil - 1 1/2 cups whole wheat flour These main ingredients create a moist and tasty bread. The pumpkin adds flavor and nutrients. Cottage cheese gives protein and keeps the bread soft. Eggs help with binding. Honey or syrup adds sweetness. Whole wheat flour gives a hearty texture. - 1 teaspoon baking powder - 1 teaspoon baking soda Baking powder and soda help the bread rise. They create air pockets. This makes the bread light and fluffy. - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped walnuts or pecans Spices bring warmth and a cozy taste. Cinnamon is sweet and familiar. Nutmeg adds depth. Ginger gives a slight kick. Salt enhances all the flavors. If you like crunch, add walnuts or pecans. They add texture and a nutty flavor. Every ingredient plays a role in making this bread healthy and delicious. Each bite is a treat! - Preheat oven to 350°F (175°C). - Grease a 9x5 inch loaf pan with cooking spray or oil. - In a large bowl, combine 1 cup of pumpkin puree, 1 cup of cottage cheese, and 3 eggs. - Add 1/4 cup of honey or maple syrup and 1/4 cup of vegetable oil. - Mix well until you have a smooth and creamy texture. - In a separate bowl, whisk together 1 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. - Gradually add the dry mix to the wet ingredients. Stir just until combined. Be careful not to overmix. - If you want a crunch, fold in 1/2 cup of chopped walnuts or pecans. - Pour the batter into your prepared loaf pan. Smooth the top with a spatula. - Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. - After baking, cool the bread in the pan for 10 minutes. - Transfer to a wire rack to cool completely before slicing. To make your Protein Cottage Cheese Pumpkin Bread just right, avoid overmixing the batter. When you mix too much, the bread can turn out tough. Stir until the wet and dry ingredients blend, then stop. Next, use room temperature ingredients. This helps the batter mix smoothly and rise better. You can add more flavor by mixing in spices. A splash of vanilla extract works wonders. Consider adding a little ground allspice for a cozy twist. When serving, try pairing the bread with a dollop of cream cheese or a drizzle of honey. Both options bring out the pumpkin flavor nicely. For a beautiful presentation, slice the bread and serve it warm. Top each slice with cream cheese or a drizzle of honey. You can even sprinkle a bit of cinnamon on top for extra flair. It not only looks good but tastes amazing too! {{image_2}} You can make this pumpkin bread fit many diets. If you want it gluten-free, use almond flour instead of whole wheat flour. Almond flour gives a nice texture and taste. For those who need dairy-free options, swap the cottage cheese with silken tofu or plant-based yogurt. These choices keep the bread moist and tasty. You can also play with the ingredients. Adding chocolate chips or dried fruits can make the bread sweeter and more fun. Try using dark chocolate chips for a rich taste. Dried fruits like raisins or cranberries can add a pop of flavor. You can also switch up the nuts. Use walnuts, pecans, or even almonds for a different crunch. This bread is perfect for the fall season. To give it a special touch, add cranberries or chopped apples. Cranberries add tartness, while apples bring natural sweetness. Both options create a seasonal delight that is sure to impress. To store leftover bread, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. This helps keep it moist and fresh. In the fridge, this bread lasts about 5 to 7 days. Check for any signs of spoilage before eating. For long-term storage, you can freeze the bread. Slice it first for easy use later. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can grab one or two slices at a time. To thaw, leave the slices at room temperature for 30 minutes. You can also pop them in the toaster for a quick heat. Using an airtight container is key for keeping your bread fresh. It prevents air from drying it out. For easy serving later, slice the bread before storing. This saves time and makes it easier to enjoy. Just remember to wrap it well to keep it soft and tasty! To make this recipe vegan, you can replace the eggs. Use 1/4 cup of unsweetened applesauce for each egg. For the cottage cheese, substitute it with silken tofu or a plant-based yogurt. This keeps the bread moist and adds protein without dairy. You can also use maple syrup or agave nectar instead of honey. Yes, you can use different types of flour. Whole wheat flour gives a nutty flavor and more fiber. White flour will make the bread lighter but less nutritious. If you want a gluten-free option, try almond flour. It may change the texture, but it will still taste great. To check if the pumpkin bread is done, insert a toothpick in the center. If it comes out clean or with just a few crumbs, it's ready. If it has wet batter, bake it a little longer. You can also look for a golden-brown color on top. Yes, this bread is great for meal prep. You can bake it ahead of time and store it. Let it cool completely before wrapping. Store it in an airtight container in the fridge for about a week. You can also freeze slices for longer storage. Just thaw them overnight in the fridge before enjoying. This recipe combines easy steps and wholesome ingredients for delicious pumpkin bread. You will need pumpkin puree, cottage cheese, and whole wheat flour. Follow the steps carefully for the best results, from mixing to baking. Remember to store leftover bread properly and try different variations for fun. With a few simple tips, you can make this treat perfect for any season. Enjoy making, sharing, and savoring your pumpkin bread!$

Protein Cottage Cheese Pumpkin Bread

Savor the deliciousness of Protein Cottage Cheese Pumpkin Bread! This easy recipe combines pumpkin puree and cottage cheese for a moist, flavorful loaf that's perfect for any time of day. With simple ingredients and quick steps, you'll have a nutritious treat ready in no time. Don't miss out on this delightful fall baking experience—click through for full instructions and tips to elevate your pumpkin bread game!

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Ingredients

1 cup pumpkin puree

1 cup cottage cheese

3 eggs

1/4 cup honey or maple syrup

1/4 cup vegetable oil (or melted coconut oil)

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Optional: 1/2 cup chopped walnuts or pecans

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a large mixing bowl, combine the pumpkin puree, cottage cheese, eggs, honey or maple syrup, and vegetable oil. Mix well until smooth and creamy.

In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

If desired, fold in the chopped walnuts or pecans for an added crunch.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 8 slices

- Presentation Tips: Slice the bread and serve warm with a spread of cream cheese or a drizzle of honey on top. Garnish with a sprinkle of cinnamon for an extra touch!